Slow Cooker Thai Red Chicken Curry with Coconut Milk

INGREDIENTS

1 1/2 tsp

ground Turmeric

1 1/2

Bay Leaves

1 1/2 tsp

Coriander ((seeds or ground))

1 tbsp

Cumin Seed

1 tsp

ground Ginger

1/2 tsp

White Peppercorns

1 1/2 tsp

Red Chili Flakes

whole Clove

1 tbsp

Vegetable Oil

1 lb

Boneless Skinless Chicken Breasts ((approximately 2 large breasts), cut into ½ inch strips across the breast)

1 1/2 cups

Yellow Onions (, slices and slices separated into pieces)

1 cup

fresh Tomato (, chopped)

Yellow Sweet Pepper (, cored and cut lengthwise into strips (cut strips in half if they are extra-long))

Red Sweet Pepper (, cored and cut lengthwise into strips (cut strips in half if they are extra-long))

1 cup

fresh Pineapple (, chopped into bite-size pieces)

1/2 cup

Low-Sodium Chicken Broth

3 3/4 cups

Silk Original Coconut Milk

Kaffir Lime Leaves ((available in the fresh herb section the produce area of most grocery stores or at Asian grocery stores))

1 1/2

inch piece of Lemongrass (, thinly sliced across the stalk forming small rings)

1/4 cup

Basil ((Thai Basil if available), thinly sliced)

1 tbsp

Fish Sauce

1 tbsp

Brown Sugar

1 tsp

fresh Ginger Root (, peeled and finely diced)

Optional garnish: Fresh torn Cilantro leaves (, grated Coconut and chopped Peanuts)